Tamal en Cazuela

Tamal en Cazuela is a traditional Mexican dish made with masa dough, meat filling, and cooked in a large pot.

Ingredients - Serves 6

Soak the dried corn husks in warm water for 30 minutes to soften.
In a large pot, heat the vegetable oil over medium heat.
Add the diced onion and minced garlic, and cook until softened.
Add the diced tomatoes, cumin, chili powder, and salt. Cook for 5 minutes.
Add the shredded chicken or pork to the pot and stir to combine with the tomato mixture.
In a separate bowl, mix the masa harina with the chicken broth until a smooth dough forms.
Take one soaked corn husk and spread a thin layer of masa dough on it.
Place a spoonful of the meat filling in the center of the masa dough.
Fold the sides of the corn husk over the filling, then fold the bottom up and secure with a strip of corn husk.
Repeat with the remaining corn husks and filling.
Arrange the tamales in the pot with the folded side down.
Pour enough water into the pot to reach halfway up the tamales.
Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the masa is cooked through.
Serve the tamal en cazuela hot, garnished with chopped cilantro and lime wedges.